Traditional Fijian Indian Curry from Scratch + Masala Recipe
This curry uses masala – which is a fancy word for simply a spice blend. This recipe takes an hour and a half from beginning to end but it’s really worth the wait!
Surprise your Guests with a Traditional Fijian Indian Curry from Scratch
My very best friend in the whole wide world is Fijian Indian and she makes the best curries. This is my take on her chicken curry. They don’t have fancy names like what you see in Indian restaurants, but this is so yummy, it doesn’t need a fancy name.
This curry uses masala – which is a fancy word for simply a spice blend. This is not what you might buy in a little packet in the supermarket labeled Garam Masala. Instead, you can buy a pre-made batch from your local Indian store, or alternately use this recipe below.
Homemade Masala Recipe
This masala recipe makes quite a lot, and each batch of curry only uses 2 Tablespoons, so it will last you quite a while. In Indian families, their own masala recipe is passed down from generation to generation, with the elder women getting huge batches made to their specific recipe, then they share it among their children and grandchildren.
Lightly roast one cup of coriander seeds, 1/4 cup of cumin seeds, and three teaspoons of fenugreek seeds in a frying pan on low heat, set aside
Put your roasted seed mixture as well as a cinnamon stick, two teaspoons of cloves, five whole green cardamom pods, two teaspoons of black peppercorns, twenty dried curry leaves, one star anise, and two teaspoons of turmeric into a spice grinder or a mortar and pestle and grind to a fine powder. Store in a sealed jar. For the best flavor, use it within a year.
Homemade Masala
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Ingredients
- 1 c. Coriander Seeds
- ¼ c. Cumin Seeds
- 3 tsp. Fenugreek Seeds
- 1 Cinnamon Stick broken up
- 2 tsp. Cloves
- 5 Green Cardamom Pods whole
- 2 tsp. Black Peppercorns
- 20 Curry Leaves dried
- 1 Star Anise
- 2 tsp. Turmeric Powder
Instructions
- Lightly roast the coriander seeds, cumin seeds, and fenugreek seeds in a frying pan on low heat. Set aside.1 c. Coriander Seeds, 1/4 c. Cumin Seeds, 3 tsp. Fenugreek Seeds
- Place all the ingredients in a spice grinder or a mortar and pestle and grind to a fine powder.1 Cinnamon Stick, 2 tsp. Cloves, 5 Green Cardamom Pods, 2 tsp. Black Peppercorns, 20 Curry Leaves, 1 Star Anise, 2 tsp. Turmeric Powder
- Store in a sealed jar.
Notes
Nutrition
Traditional Fijian Indian Curry
Remove the skin from four pounds of chicken and then using a heavy knife or cleaver, cut your chicken into 1-1 1/2 inch cubes – leave the bones in and chop through them as needed. The marrow adds amazing depth to the flavor. You can use boneless, skinless thigh meat if you prefer.
Chop up two medium onions and two medium tomatoes into small cubes.
In a mortar and pestle combine six cloves of garlic, one teaspoon of salt, a 2″ piece of ginger, and two long red chilies (fresh or dried, discard the seeds for less heat). Mash them until they are a paste.
In a large pot over low heat cook your onions in coconut oil, butter, or fat until they are starting to caramelize. Add all the spice paste, masala, and dried spices. Cook through from 2-3 minutes. Add the chicken and the tomatoes and stir well to coat.
Cover with a lid and cook on medium heat until the juices come out of the chicken (10-20 minutes), then continue to cook and stir intermittently until the mixture dries out somewhat and allow it to brown the chicken slightly on the bottom of the pot (40-60 minutes).
Add 1/2 – 1 cup of water or chicken stock and bring it to a boil. Cook for a further 10 – 15 minutes.
Serve with roti or naan bread, dhal, and some steamed rice. If you need some help making bread, look no further.
Indian Chicken Curry
This post may contain paid links. If you make a purchase using the links in this recipe, I may earn a commission.
Ingredients
Instructions
- Remove the skin from your chicken and cut into 1-1 1/2 inch cubes – leave in the bones and chop through them as needed or use boneless, skinless thigh meat if you prefer.4 lb Chicken
- Chop up your onions and tomatoes into small cubes.2 medium Brown Onions, 2 medium Tomatoes
- In a mortar and pestle combine the garlic, salt, ginger and chilies. Mash them until they are a paste.6 cloves Garlic, 2 inch Ginger Root, 1 tsp. Salt, 2 Red Chilies
- In a large pot over a low heat cook your onions in the oil until they are starting to caramelize.2 tbsp. Coconut Oil/Butter/Fat
- Add all the spice paste, masala, and dried spices. Cook through for 2-3 minutes.2 tbsp. Masala, 2 tsp. Cumin, 1 tsp. Turmeric
- Add the chicken and the tomatoes and stir well to coat.
- Cover with a lid and cook on a medium heat until the juices come out of the chicken (10-20 minutes), then continue to cook and stir intermittently until the mixture dries out somewhat and allow it to brown the chicken slightly on the bottom of the pot (40-60 minutes).
- Add 1/2 – 1 cup of water or chicken stock and bring it to the boil. Cook for a further 10 – 15 minutes.
Nutrition
Serves 4-6. Takes 1 1/2 hours from beginning to end but it is really worth the wait! For another great rice dish, check out Something From Nothing Fried Rice or An Easy Broccoli Rice & Cheese Casserole.
